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  <title xml:lang="en">Macadamia and Coconut Clusters</title>
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<h1>Macadamia and Coconut Clusters</h1>
<table class="recipe">
<tr>
  <td>10 oz (315 g) milk chocolate, preferably European, chopped</td>
  <td rowspan="2">melt</td>
  <td rowspan="2">cool over lukewarm water</td>
  <td rowspan="4">stir thoroughly</td>
  <td rowspan="4">drop</td>
  <td rowspan="4">refrigerate</td>
</tr>
<tr>
  <td>3 oz (90 g) bittersweet or semisweet chocolate, chopped</td>
</tr>
<tr>
  <td>2 c (10 oz/315 g) coarsely chopped lightly salted roasted
    macadamia nuts</td>
  <td rowspan="2" colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>1&#189; c (6 oz/185 g) sweetened shredded coconut, lightly
    toasted</td>
</tr>
</table>

<ol>
<li>Line a baking sheet with parchment paper or waxed paper
<li>Place both chocolates in the top pan of a double boiler or in a
heatproof bowl. Set over (but not touching) hot (not simmering)
water. Heat, stirring constantly, until melted and smooth.
<li>Pour out the hot water from the bottom pan and replace it with
lukewarm water. Replace the top pan or heatproof bowl. Let the
chocolate stand uncovered, stirring frequently, until it cools
slightly and begins to thicken, about 10 minutes.
<li>Stir the macadamia nuts and coconut into the chocolate, mixing
thoroughly.
<li>Using a small spoon, scoop out slightly rounded
teaspoonfuls of the mixture and drop onto the prepared sheet, spacing
evenly. Refrigerate uncovered until set, about 2 hours.
<li>Store in an airtight container in the refrigerator for up to 1
month or in the freezer for up to 2 months.
</ol>

<p>Makes about 4 dozen</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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